Wild Mushroom Risotto Recipe

Looking for an easy Wild Mushroom Risotto recipe? Learn how to make Wild Mushroom Risotto using healthy ingredients.


Submitted by tinajenn

Makes 6 servings



Not a low calorie dish but delicious Recipe courtesy Anne Burrell

Recipe Ingredients for Wild Mushroom Risotto

1/4 cup Extra-virgin olive oil
2 cloves garlic, smashed with heel your hand
1 1/2 pounds shitake mushrooms
1 cup dried mushrooms
1 medium onion
2 cups Carnaroli or Arborio rice
1 cup dry white wine
6 cups chicken stock
1 tablespoon butter
1/2 cup grated Parmigiano
1/2 cup chopped chives

Recipe Directions for Wild Mushroom Risotto

  1. Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.

  2. Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.

  3. Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.

  4. During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives.

Categories

Main Dish

Nutrition Facts
Serving Size 513.1g
Amount Per Serving
Calories
477
Calories from Fat
131
% Daily Value*
Total Fat
14.6g
22%
Saturated Fat
4.2g
21%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
1185mg
49%
Potassium
324mg
9%
Total Carbohydrates
70.8g
24%
Dietary Fiber
4.7g
19%
Sugars
6.2g
Protein
10.7g
Vitamin A 5% Vitamin C 8%
Calcium 13% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in cholesterol
  • High in pantothenic acid
  • High in selenium
  •   Bad points
  • High in sodium
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement